Method:

• Collect all ingredients. On medium, heat oil.
• Sauté vegetable oil, onion, roma tomatoes, saffron, turmeric, ginger, black pepper, and salt on low for 10 minutes.
• Add water for stock, boil for 20 minutes.

Add carrots and turnips, cook for 5 minutes.

• Add butternut squash, cook for 5 more minutes.
• Add the rest of the vegetables and cook until all are tender.
• Drain, reserve broth and vegetables, and keep warm.
• Mix the couscous with the broth, covering ¼ inch above. Cover with plastic and let set for 15 minutes.
• Fluff cous cous with fork. Plate and place the vegetables on top. Add extra broth if needed.

Chef’s Note: Eating plant-based foods can be flavorful and satisfying, this Mediterranean Cous Cous recipe is sure to please.

Nutrition:

Serves: 2

Serving size: 1 ½ cups

Calories: 320

Fat: 8 grams

Sodium: 660 milligrams

Carbohydrates: 53 grams

Fiber: 7 grams

Protein: 10 grams